Breezy Pop

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All-natural, Latin-inspired popsicles are a must this summer.

When Brandon Ornelas was 15, he started making ice pops using his Mexican abuela’s recipe, selling them door to door in his Phoenix neighborhood. Before long, Ornelas bought a bike and was peddling his pops around town.

Today, the enterprising Ornelas offers more than 10 refreshing ice pop flavors, selling them at farmers’ markets, soccer fields and offices around the Valley, and online via shipping with dry ice. The 23-year-old entrepreneur, who recently graduated from Grand Canyon University with a bachelor’s degree in business, enjoys making ice pops with the Latin-inspired flavors he grew up with – including creamy horchata, rompope (Mexican eggnog) and a tropical, custard-like fruit called guanábana. “There are people who haven’t been to Latin America and I’m bringing them a taste of different cultures,” he says.

For folks with more mainstream palates, Ornelas also makes tropical pineapple, tango mango, sweet and sour lemon and his biggest seller, juicy strawberry – all with “100 percent whole fruits and clean ingredients.” Currently, Ornelas makes about 1,200 popsicles each week in a rented commercial kitchen. Done with school, he’s eager to take his budding business to the next level and purchase a semiautomatic popsicle-making machine to increase production to 10,000 ice pops a week and ultimately supply to grocery stores.

For now, Breezy Pops are available at Phoenix Public Market, Gilbert Farmers Market and Uptown Farmers Market.


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